Milk

Almonds

Wheat

Preparation Time

This harvest-time bowl is a paragon of balanced goodness the whole family will appreciate. The spiced sweet potatoes become golden after roasting, and the Brussels sprouts nutty and savoury, crunchy to the bite. Infused with garlic and cranberries during cooking, the quinoa offsets the baby lettuce and pepitas, adding a bed of hearty greens and power grains to the bowl. The sauce here is a serious winner: a tantalizing mix of almond butter, maple syrup, salty-sour ponzu and garlic that really schmecks!

Thanksgiving buddha bowlswith almond maple sauce - Extra large standard

Thanksgiving buddha bowlswith almond maple sauce - Extra large 2x

Thanksgiving buddha bowlswith almond maple sauce - Large standard

Thanksgiving buddha bowlswith almond maple sauce - Large 2x

Thanksgiving buddha bowlswith almond maple sauce - Medium standard

Thanksgiving buddha bowlswith almond maple sauce - Medium 2x

Thanksgiving buddha bowlswith almond maple sauce - Small standard

Thanksgiving buddha bowlswith almond maple sauce - Small 2x

Thanksgiving buddha bowlswith almond maple sauce - Thumbnail standard

Thanksgiving buddha bowlswith almond maple sauce - Thumbnail 2x

Baby lettuce

Garlic cloves

Brussels sprouts

Diced sweet potatoes

Red quinoa

Ponzu lime sauce

Dried cranberries

Roasted pepitas (pumpkin seeds)

Almond butter

Maple syrup

Harvest Thyme spice blend (paprika, sea salt, garlic, black pepper, onion, basil, tarragon, parsley, thyme, sage)

Family

Thanksgiving Buddha Bowls with Almond-Maple Sauce

Medium pot

Strainer

Sheet pan

2 tbsp Butter

Salt & pepper

Parchment paper

Preheat the oven to 450&amp;deg;F. Halve the &lt;strong&gt;Brussels sprouts&lt;/strong&gt; (or quarter if very large). Roughly chop the &lt;strong&gt;cranberries&lt;/strong&gt;. Mince the &lt;strong&gt;garlic&lt;/strong&gt;.

Thanksgiving Buddha Bowls with Almond-Maple Sauce - Step #1 Mise en place

Mise en place

On a lined sheet pan, toss the &lt;strong&gt;sweet potatoes&lt;/strong&gt; with a drizzle of &lt;strong&gt;oil&lt;/strong&gt;; season with &lt;strong&gt;⅓ of the spice blend&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt; to taste. Arrange in a single, even layer on ⅔ of the sheet pan. On the free ⅓ of the sheet pan, toss the &lt;strong&gt;Brussels sprouts&lt;/strong&gt; with a drizzle of &lt;strong&gt;oil&lt;/strong&gt;; season with &lt;strong&gt;&amp;frac12; the remaining spice blend&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt; to taste. Roast in the oven, 18 to 22 minutes, stirring the vegetables halfway through, until golden brown and tender when pierced with a fork.

Thanksgiving Buddha Bowls with Almond-Maple Sauce - Step #2 Roast the vegetables

Roast the vegetables

While the vegetables roast, using a strainer, rinse the &lt;strong&gt;quinoa&lt;/strong&gt;. In a medium pot, combine the &lt;strong&gt;rinsed quinoa&lt;/strong&gt;, &lt;strong&gt;cranberries&lt;/strong&gt;, &lt;strong&gt;⅔ of the garlic&lt;/strong&gt;, &lt;strong&gt;2 cups water&lt;/strong&gt; and a pinch of &lt;strong&gt;salt&lt;/strong&gt;; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 minutes, until the quinoa is tender. Fluff the cooked quinoa with a fork and set aside in a warm spot.

Thanksgiving Buddha Bowls with Almond-Maple Sauce - Step #3 Cook the quinoa

Cook the quinoa

In a small bowl, combine the &lt;strong&gt;ponzu&lt;/strong&gt;, &lt;strong&gt;almond butter&lt;/strong&gt;, &lt;strong&gt;maple syrup&lt;/strong&gt; and as much of the &lt;strong&gt;remaining garlic&lt;/strong&gt; as you&amp;rsquo;d like; season with&lt;strong&gt; S&amp;amp;P&lt;/strong&gt; to taste.

Thanksgiving Buddha Bowls with Almond-Maple Sauce - Step #4 Make the almond-maple sauce

Make the almond-maple sauce

To the pot of quinoa, add &lt;strong&gt;2 tbsp butter&lt;/strong&gt;; season with the &lt;strong&gt;remaining spice blend&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt; to taste. Divide the &lt;strong&gt;finished quinoa&lt;/strong&gt;, &lt;strong&gt;baby lettuce&lt;/strong&gt;, &lt;strong&gt;roasted sweet potatoes&lt;/strong&gt; and &lt;strong&gt;Brussels sprouts&lt;/strong&gt; side by side between your bowls. Garnish with the &lt;strong&gt;pepitas&lt;/strong&gt;. Drizzle with as much of the &lt;strong&gt;almond-maple sauce&lt;/strong&gt; as you&amp;rsquo;d like. Serve the &lt;strong&gt;remaining sauce&lt;/strong&gt; on the side. Bon app&amp;eacute;tit!

Thanksgiving Buddha Bowls with Almond-Maple Sauce - Step #5 Finish & serve

Finish &amp; serve

Cranberry Quinoa & Roasted Vegetables

Spicy

L’Artisan

Keto

Paleo

Slow Carb

Carb-wise

Family friendly

Seasonal

Pre-chopped

Veggie

Vegan

One-pan

One-pot

Easy clean-up

Air fryer

Member favourite

Kid-friendly

Spotlight ingredient

Grass-fed

Ocean Wise

No added dairy

No added gluten

Add bacon

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Wagyu and bacon

AAA Striploin Steak

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